Zutaten für Triple Chocolate Espresso Bean Cookies
- Whole Wheat Pastry Flour
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- Baking Powder
- Sea Salt
- 1/2 cup unsweetened cocoa powder
- Unsalted Butter
- Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- Chocolate Covered Coffee Beans
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Zubereitung von Triple Chocolate Espresso Bean Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips, semi-sweet chocolate chunks, and espresso beans.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. If baking from frozen, add 2-3 minutes to the baking time.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
1136g
Fat
452g
Carbs
143g
